Barbecue rosemary potatoes

Oh would you look at that! That golden, crispy skin. LOOK AT IT, I TELL YOU.

Ok, now that I’ve calmed down, how good is a baked potato? To me, there’s nothing better than a potato that has been wrapped in foil and cooked in the coals of a campfire. Dayum, that is some good shit. If, however, you’re not bunkered down in a tent with only an acoustic guitar for company, there’s no reason you can’t do a similar thing with potatoes on the barbecue. They won’t be AS amazing, but they’ll still be amazing!

And this is the first time I haven’t ever had to slather my potato in butter. That is not a euphemism.

Why?

Well, for a start I used lovely organic potatoes. And I cut them in half and pressed fresh rosemary onto the cut halves before putting the potato back together, drizzling it in a little olive oil and wrapping it up in some foil. The potato absorbs the beautiful rosemary flavour and you have one hell of a flavour-bomb on your hands.

Now, if it’s getting cold where you are, like it is here, then by all means pop these in your oven. But you can also switch on the barbecue and cook them out doors while the rest of your dinner bubbles away inside. Or if summertime is on its way, then get stuck into outdoor grilling life!

I baked these for about an hour in a barbecue with the grill on as high as it would go. And it was divine.

Oh, I can’t wait to try these out! My mouth is literally watering! We have plans for a fire pit in our courtyard this winter, and I think these potatos will be prefect for it’s christening.
Is there any particular type of potato I should use or are they all good for baking?